JCzenSite of a lifestyle (well-being and work on oneself) and wineRecipe of the tetra with two sauces :

I bought some small heather shells and decided to make 2 different sauces.

1 / Preparation of the marinade :

Cutting roosters: separating the carcass from the meat

In a deep dish: put a bottle of red wine, the onions and the meat.

Cover the dish and put it in the refrigerator for 2 days.

2 /Preparation of the tetra fund (tetra soup)

Fry the tetra carcasses in the oven for a few minutes.

The goal is to color the juices of the carcasses. These are the juices that will give a good taste to your fund (tetra soup)
Remove the fat. Add a little wine. Reduce for a few moments and then add water.

Add water and vegetables. Cook for at least 3 hours without salt and pepper.

4. Soak the raisins

Macerate the grapes with cognac and a little water or orange juice.

5. Preparation of the tetra legs.

coloring of the legs and onions. Always important to color the juices. It is the juices that give the taste to the sauce.

You can add red wine and reduce it by half. Then add the tetra soup (funds)

Next day:

In another pan: slice the mushrooms and cook them for about 10 minutes. I always add a dash of lemon.

Separate the legs from the sauce. If you have vegetables like onions or leeks. I advise you to pulverize the sauce.

Thighs: remove the bones. Put the meat with sauce in a pan. Normally, your sauce is consistent. You can add some cooked mushrooms. But you must keep some of the red wine sauce.

Preparation of the honey sauce:

Ingredients: part of the red wine sauce from the cooking of the legs, honey, grapes macerated in cognac and fresh cream. This sauce will not be too sweet, but less powerful than the red wine sauce. It will soften the taste of the game.

You have separated the sauce into two parts. The second part: add 1 spoon of honey, 1 spoon of fresh cream and the grapes. The sauce will be less strong.
The cognac will give a tonic touch to the sauce. It will be perfect with a feminine orange wine. If you want to add more honey, you can.

The cooking of the fillets: it is done by the minute.

The cooking of the fillets is fast (hardly 5 minutes). If they are too cooked, the meat will be dry.

I am not a person who knows how to present dishes (I don't know how to do it). The pictures were not good. My advice: you can make only one sauce. If you want to use 2 sauces, so two different wines, the legs will be with red wine sauce, the fillet with honey sauce.

Wine yes, but in moderation, no soda and no beer at the same time.

Jean-Charles Botte former sommelier xich-lô Oslo.

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